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Perfect Irish Cream Coffee Cake Recipe with Easy Streusel Topping

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A moist and tender coffee cake infused with Irish cream liqueur and topped with a buttery, crumbly streusel. Perfect for brunch, holidays, or any cozy morning treat.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • ½ cup (120ml) Irish cream liqueur
  • 1 cup (240ml) sour cream
  • ¾ cup (90g) all-purpose flour (for streusel)
  • ½ cup (100g) light brown sugar, packed (for streusel)
  • 1 tsp ground cinnamon (for streusel)
  • 6 tbsp (85g) unsalted butter, cold and cubed (for streusel)
  • ¼ cup (30g) chopped pecans or walnuts (optional, for streusel)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray and lightly dust with flour.
  2. Make the streusel topping: In a medium bowl, combine ¾ cup flour, ½ cup brown sugar, and 1 tsp cinnamon. Add cold, cubed butter and cut it into the dry ingredients until coarse crumbs form. Stir in nuts if using. Chill in the fridge.
  3. In a large bowl, beat 1 cup softened butter with 1 ½ cups granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition. Stir in 1 tsp vanilla extract.
  5. In a separate bowl, whisk together 2 ½ cups flour, baking powder, baking soda, salt, and 1 tsp cinnamon.
  6. Alternately add the dry ingredients and the mixture of ½ cup Irish cream liqueur and 1 cup sour cream to the butter mixture, starting and ending with dry ingredients. Mix on low until just combined.
  7. Pour batter into the prepared pan and spread evenly. Sprinkle chilled streusel topping evenly over the batter.
  8. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If streusel browns too fast, cover loosely with foil halfway through baking.
  9. Cool the cake in the pan on a wire rack for at least 20 minutes before slicing.

Notes

Use softened butter for creaming to ensure a tender crumb. Do not overmix batter after adding flour to avoid toughness. Keep streusel butter cold for crumbly texture. Cover cake with foil if streusel browns too quickly. Let cake cool before slicing for cleaner cuts. Substitute Irish cream with coffee and vanilla for non-alcoholic version. Use gluten-free flour for gluten-free option.

Nutrition

Keywords: Irish cream coffee cake, streusel topping, brunch cake, easy coffee cake, holiday dessert, moist coffee cake, cinnamon cake

Find it online: https://tastypierecipes.com/perfect-irish-cream-coffee-cake-recipe-with-easy-streusel-topping/